Philippine, Asian, Chinese, and Japanese Cuisine - 100 Practice Flashcards

100 flashcards covering key facts about Philippine cuisine, Asian cuisine, Chinese influence, and Japanese cuisine drawn from the lecture notes. Each card is a question and answer to aid exam preparation.

Between which two seas is the Philippines located?

The Philippine Sea and the South China Sea.

The Philippines lies to the east of which Southeast Asian country?

Vietnam.

What is the climate classification of the Philippines?

Tropical Marine.

What is the main geographic terrain of the Philippines?

Mostly mountains with narrow to extensive coastal lowlands.

Name one precursor to the Philippines' foreign trade.

Malaysians.

How long did Spanish influence last in the Philippines?

About 300 years.

Which groups contributed to Filipino food styles after Spaniards?

Americans and Japanese.

Which Austronesian cooking methods were introduced before Spaniards?

Boiling, steaming, and roasting.

What animals were commonly used as ingredients in early Filipino cooking?

Carabao, cow, chicken, pig, and various seafood.

Who introduced rice cultivation and farming practices in the Philippines?

The Chinese.

Name a notable Chinese ingredient used in Philippine cuisine.

Dark soy sauce.

Name another notable Chinese ingredient used in Philippine cuisine.

Light soy sauce.

Name a third notable Chinese ingredient used in Philippine cuisine.

Sesame oil.

Name a fourth notable Chinese ingredient used in Philippine cuisine.

Oyster sauce.

Name a fifth notable Chinese ingredient used in Philippine cuisine.

5 spice powder.

Which cooking method did the Chinese introduce as healthy for cooking?

Stir-frying.

Give examples of noodle- or rice-based dishes introduced by Chinese influence.

Pancit, congee, batchoy, siopao, siomai, cuapao.

What is bagoong?

Fermented fish or shrimp paste used as a flavoring.

What is patis?

Fish sauce.

What is puso?

Rice wrapped in coconut leaves (hanging rice).

What coconut-milk dishes are mentioned as examples of Filipino flavor use?

Laing and ginataang manok.

How is the Filipino palate described in terms of flavors?

Bold combination of sweet, sour, salt, and spicy.

What is the staple food of the Philippines?

Rice.

What dessert is commonly paired with tuyo in Filipino meals?

Champorado with tuyo.

What are the Ilocano terms for breakfast, lunch, and dinner?

Agahan (breakfast), tanghalian (lunch), hapunan (dinner); merienda is an afternoon snack.

What is suka in Filipino cooking?

Vinegar.

Which utensils are commonly used at the dining table in the Philippines?

Spoon and fork.

What is the traditional way of eating for fry dishes in the Philippines?

Eating with the hands.

Which provinces compose the Ilocos region?

Ilocos Norte, Ilocos Sur, La Union, and Pangasinan.

What characterizes Ilocano cuisine flavors?

Bitter flavors from ampalaya and sparing use of bile; bagoong and Sukang Iloko.

What Ilocano dish is made from grilled or boiled pork parts as an appetizer?

Dinakdakan.

What is Vigan Longganisa known as?

A small garlicky Ilocano pork sausage.

What is Batac Empanadas known for in color/crumb?

Orange crust due to achuete; crust often uses rice flour.

What is Bagnet?

A deep-fried pork belly, similar to lechón kawali.

What is Pinakbet?

A mixed-vegetable dish flavored with bagoong.

What is Okoy?

Shrimp fritters.

What is Poqui-poqui?

An Ilocano dish made with grilled eggplant, tomatoes, and eggs.

What is Dudol?

An Ilocano dessert made with rice flour, coconut milk, sugarcane juice, and anise.

What is Dinardaraan/Dinuguan?

A thickened pork blood stew, sometimes with crunchy bagnet.

What is Dinengdeng (Inabraw)?

A vegetable soup topped with roasted or fried fish and bagoong.

Which region is Kapampangan cuisine associated with?

Pampanga.

What is Pampanga known as in the Philippines?

The Culinary Capital of the Philippines.

Name a famous Kapampangan dish.

Sisig.

Name another famous Kapampangan dish.

Lechon.

What is a traditional Bulacan delicacy list?

Kutsinta, sapin-sapin, suman, cassava cake, halaya ube, pastillas de leche.

Which town is known for rice cakes and latik besides Manila?

Cainta and Antipolo.

What Laguna delicacies are highlighted?

Carp, tilapia, lake shrimps; tamarind or thick coconut cream; buco pie; panutsa.

What Batangas specialties are notable?

Bulalo; Kapeng Barako; tuna dishes; fresh water fish like maliputo and tawilis.

Which province is famous for pancit habhab and carabao meat in a spicy tomato sauce?

Quezon Province.

Which region is noted for spicy-hot creamy foods and laing, pinangat, and Bicol Express?

Bicol Region.

Which barangay is known for inasal (roasted chicken) in the Philippines?

Bacolod.

What Ilonggo specialties are listed for Iloilo Province?

La Paz batchoy, Pancit Molo, dinuguan, biscocho, piyaya.

Which Filipino city is famous for sweet dried mangoes, otap, and danggit?

Cebu.

What Mindanao region influences are described?

Flavored with turmeric, coriander, lemongrass, cumin, and chilies; Malay/Moro and Lumad influence; halal practices.

Where does Rendang come from originally?

West Sumatra; Minangkabau.

What are Annatto seeds used for in Filipino cooking?

Natural food coloring (atsuete).

What is talong in Filipino cooking?

Asian eggplants (long purple-skinned).

What is bagoong as an ingredient?

Salted fermented shrimp or fish paste.

What are bamboo shoots used for?

Crisp, mild-flavored shoots used in various dishes.

What is banana heart (puso ng saging) used as?

A vegetable, the heart of the banana flower.

What is t/ogue (bean sprouts) used for?

Grown from mung beans; used in various dishes.

What is ampalaya?

Bitter melon.

What are black beans (noras) used for?

Salted fermented black soybeans used sparingly.

What is kamoteng kahoy?

Cassava; a long dark tuber used in cakes and snacks.

What is caul fat used for in Filipino cooking?

A membrane used as casing for sausages.

What is sayote?

Chayote.

What is chicharon?

Deep-fried pork cracklings.

What are sili chilies?

Small hot chilies (siling labuyo) and long green chilies (sili mahaba).

What is the purpose of chili leaves in Tinolang manok?

To flavor dishes; leaves are added for taste.

What is pechay?

Napa cabbage.

What is kinchay?

Chinese celery used as garnish.

What is chorizo de Bilbao?

Dried Spanish-style pork sausage used in stews.

What is coconut milk called in Filipino cooking?

Ginata ng gata (coconut milk) from fresh coconuts.

What is ubod?

Heart of palm from the coconut palm.

What is singkamas?

Jicama.

What is kalamansi?

Small local lime (calamansi).

What is dayap?

Large local lime.

What is tanglad?

Lemongrass.

What is lye water used for?

A potassium carbonate solution added to desserts for gelatin-like texture.

What is miso?

Fermented soybean paste with colors ranging white to brown.

What are noodles in the Philippines commonly made from?

Rice, wheat, and mung beans.

What is macapuno?

Coconut sport; flesh-filled coconut preserved in syrup.

What is nata de coco?

Coconut gelatin used in desserts.

What is ubod’s use in dishes?

Fresh spring rolls and other desserts.

What is tamari?

A dark, thick soy sauce often used as dipping sauce.

What is ponzu?

Citrus juice (yuzu or sudachi) with soy sauce.

What are shichimi togarashi and nanami togarashi?

Coarsely ground red pepper condiments with sesame, yuzu, etc.

What is dashi stock?

A delicate stock made from konbu and katsuobushi (bonito flakes).

What is furikake?

A dry Japanese seasoning sprinkled on rice, usually with dried fish, sesame, seaweed, and MSG.

What is ichiju-sansai?

Japanese meal pattern of rice, miso soup, and three side dishes.

What is Tamari's traditional use?

Traditionally used as a dipping sauce.

Which region is Hokkaido known for?

Seafood abundance and lamb/beef; northern climate.

Which Japanese region is famous for tonkotsu ramen?

Kyushu.

What is konbu used to make in Japanese cooking?

Dashi stock.

What is katsuo bushi?

Bonito flakes used in dashi.

What is wakame used for in miso soup?

Seaweed ingredient in miso soup.

What is nori used for?

Seaweed sheets used to wrap sushi.

What is shiso (perilla) used for?

Herb used in Japanese cuisine; green for fresh use, red for pickles.

What is sushi?

Vinegared rice topped with raw fish.

What is sashimi?

Raw fish slices.